Salmon Beurre Blanc with Fresh Vegetable Noodles

Our 2020 Oregon Rosé has a very fruit forward aroma with a very savory pallet. The use of Pinot Noir, Grenache and Syrah fruit in this vintage increases the body and structure of the wine. The heavier weight of this wine and its the bright acidity pairs well with a dish that reflects the same complexity. The salmon has enough structure that it will stand up to the wine but not overpower it, enhancing the savory characteristic of this vintage of Rosé. The mouthwatering acid in our Oregon Rosé will cut right through the cream in the beurre blanc sauce to create a harmonious pairing on your palate!

Recipe by: Elyssa Ternay, Wine Educator & Member Ambassador


  • 4- 6 oz pieces of salmon   
  • ¼ cup of your favorite dry white wine  {I typically like to use Sauvignon Blanc}
  • ¼ cup of white vinegar   
  • 2 tbsp shallots, minced 
  • 3 tbsp heavy cream  
  • 10 tbsp butter (1.5 sticks), diced into small cubes  
  • 2 carrots (these will be turned into noodles – if you do not have a zoodle maker, you may buy store bought)
  • 2 cups of zucchini noodles 
  • 1 cup of yellow squash noodles 
  • 1 tbsp olive oil 
  • ¼ teaspoon of salt 
  • Pinch of fine ground black pepper 
  • Salt and pepper to taste 
  • Fresh chopped parsley for garnish (about 1 tbsp)  



  • Preheat the oven to 350 degrees and gather all of your ingredients
  • Take the salmon out of the fridge and bring to room temperature, if it is not already

Prepare Beurre Blanc Sauce:

  • In a medium stainless-steel skillet over medium heat, combine the wine, the vinegar, and the shallots
  • Bring this to a boil and then let it simmer until the liquid is reduced to two tablespoons
  • Add ¼ teaspoon of salt and a dash of fine ground black pepper
  • Remove the pan from heat, whisk in the heavy cream until combined
  • Turn the heat down to low and return the pan to the burner
  • Add in the butter, two cubes at a time, and whisk until it starts to cream, and then add in another two cubes of butter
  • Continue this until all the butter is added and the sauce becomes an amber color
  • Be careful to keep the heat extremely low or completely off so you do not overcook the sauce
  • If the sauce becomes too hot it will separate

Prepare the Salmon:

  • Lightly salt and pepper the pieces of salmon on all sides to your liking
  • Place a medium, oven-proof skillet over medium heat and coat lightly with preferred cooking oil (I am using extra virgin olive oil)
  • Once the oil starts to smoke, place the salmon fillets face down on the skillet and cook until the tops are seared, nice and brown
       a) I like to use my cast iron skillet for this, but you may use your preferred skillet if it is oven-proof
  • Flip the fish so the skin side is down and place into the oven for 10 minutes
  • While the fish is in the oven the fresh veggie noodles will be prepared (carrots, yellow squash, and zucchini)
  • These can be kept fresh and tossed with olive oil, salt and pepper, or they can be lightly blanched
  • To lightly blanch: throw the vegetable noodles in a boiling pot of water for 3 minutes and then place them directly into a bowl of ice water (this will stop the cooking process)
  • Drain the veggies, toss with olive oil, salt, and pepper
       a) Blanching will soften your vegetables and brighten the color

Get Ready to Plate:

  • Put the sauce back on low heat to warm it back up but make sure you whisk it as it warms up
  • Place the vegetables noodles on the plate to form a bed where you will place the salmon on top
  • Pour the sauce over the salmon and garnish with fresh parsley

Enjoy with Dobbes Family Estate’s 2020 Oregon Rosé!

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